Description
Creamy feta wrapped in flaky phyllo, baked until golden and drizzled with a sweet-tart cranberry honey sauce that caramelizes beautifully in the oven.
Ingredients
- 1 package (16 sheets) phyllo dough, thawed
- 8 oz feta cheese, cut into 8 sticks
- 1/4 cup unsalted butter, melted
- 1/2 cup dried cranberries
- 1/3 cup honey
- 2 tablespoons water
- 1 teaspoon orange zest
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small saucepan, combine dried cranberries, honey, water, and orange zest. Bring to a simmer over medium heat, then reduce heat to low and cook for 5 minutes until cranberries soften and sauce thickens slightly. Remove from heat and set aside.
- Lay one sheet of phyllo dough on a clean work surface. Brush lightly with melted butter. Place another sheet on top and brush with butter. Repeat until you have 4 layers.
- Cut the stacked phyllo into 4 equal rectangles. Place one feta stick at the short end of each rectangle. Fold the sides over the feta and roll up tightly. Place seam-side down on the prepared baking sheet. Brush the tops with additional butter.
- Repeat with remaining phyllo and feta to make 8 rolls total.
- Bake for 18-20 minutes, until golden brown and crisp.
- Drizzle the warm cranberry honey over the baked feta rolls and serve immediately.
Notes
You can customize the seasonings to taste. For a savory twist, add a sprinkle of black pepper or dried oregano to the melted butter. To make ahead, assemble the rolls and refrigerate unbaked for up to 4 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Appetizer
- Cuisine: Mediterranean